Best Crab Cakes Chiarello Recipes

CRAB CAKES CHIARELLO WITH SHAVED FENNEL SALAD

Crab Cakes Chiarello with Shaved Fennel Salad image

Provided by Michael Chiarello : Food Network

Time 47m

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 cups small diced white bread
2 cups prepared mayonnaise
4 egg yolks
4 tablespoons chopped parsley leaves
2 tablespoons minced chives
4 teaspoons Dijon mustard
Dash hot red pepper sauce
1 lemon, juiced
Gray salt
Freshly ground black pepper
2 pounds jumbo lump blue crabmeat
8 tablespoons butter (1 stick)
1 tablespoon crab boil seasoning (recommended: Old Bay)
4 bulbs fennel
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil

Steps:

In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chive, mustard, hot red pepper sauce, lemon juice, salt and pepper. Let rest for about 15 minutes to soften the bread. With a spatula gently fold in the crabmeat so as not to break up the meat.
Preheat the oven to 425 degrees F.
Using your hands form the cakes about 6 ounces each. Do not form them too tightly or they will not bake properly.
Brush a baking tray with butter or spray with a nonstick cooking spray. Place the crab cakes, evenly spaced on the tray. Melt the butter and combine with the crab boil seasoning. Brush the tops of the cakes with half the spiced butter and bake on the top shelf of oven for about 12 minutes or until an internal temperature of 165 degrees F.
Using a mandolin slice the fennel very thin. Combine with the lemon juice, olive oil, remaining 2 tablespoons of parsley, salt, and pepper. Spread the fennel salad on a large platter and place the crab cakes on top. Serve with the second half of the spiced butter on the side for dipping.

CRAB CAKES CHIARELLO

Crab Cakes Chiarello image

These chunky crab cakes with fresh herbs, mustard, lemon and mayo are coated with seasoned panko bread crumbs, and baked until golden brown.

Provided by Progresso

Categories Trusted Brands: Recipes and Tips Progresso®

Time 1h5m

Yield 18

Number Of Ingredients 13

Ingredients

1 ½ cups Progresso® panko crispy bread crumbs
1 cup mayonnaise or salad dressing
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped chives
1 tablespoon lemon juice
2 teaspoons Dijon mustard
⅛ teaspoon freshly ground pepper
2 drops red pepper sauce
2 large egg yolks egg yolks
3 (6 ounce) cans lump crabmeat, well drained
1 cup Progresso® panko crispy bread crumbs
2 tablespoons butter, melted
1 ½ teaspoons seafood seasoning

Steps:

Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 21 g, Cholesterol 55.7 mg, Fat 16.9 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 715.5 mg, Sugar 0.2 g

CRAB CAKES CHIARELLO

Crab Cakes Chiarello image

Enjoy this recipe made with Progresso® crispy panko bread crumbs. Try this restaurant fare you can easily make at home.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 18

Number Of Ingredients 13

Ingredients

1 1/2 cups Progresso™ panko crispy bread crumbs
1 cup mayonnaise or salad dressing
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped chives
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground pepper
2 drops red pepper sauce
2 egg yolks
3 cans (6 to 6 1/2 oz each) lump crabmeat, well drained
1 cup Progresso™ panko crispy bread crumbs
2 tablespoons butter, melted
1 1/2 teaspoons seafood seasoning (from 6-oz container)

Steps:

Heat oven to 425°F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Crab Cake, Sodium 250 mg, Sugar 0 g, TransFat 0 g